Find Attached a Picture of the Ribbon Cutting

PRESS RELEASE

PLEASE PUBLISH

FIND ATTACHED A PICTURE OF THE RIBBON CUTTING

MORE HIGH RES PICTURES COMING

LET’S THE GAME BEGIN:

MELBOURNE IS THE CAPITAL OF ARTISAN GELATO!

Till Sunday 27th, from 11.00am to 9.30pm, in Piazza Italia, Argyle Place South (Carton), the best 16 gelato artisans from all over Australia & New Zealand are competing for the title of “World’s best gelato”. For the first time in this sector, in Australia, the public is the Jury of the challenge, voting for their favourite flavor, winning prices and becoming gelato artisans for a day.

10% of the proceeds will be donated to the “Lord Mayor’s Charitable Foundation”

Melbourne, 25th October – Melbourne becomes a gelato capital for a weekend with the Gelato World Tour (25th-27th October, Piazza Italia, Argyle Place South, Carlton). The international sweetest challenge is organized by Carpigiani Gelato University and Sigep – Rimini Fiera with the collaboration of IFI and MEC3. The institutional partners of the event, organized by Carpigiani Gelato University and Sigep-Rimini Fiera in collaboration with IFI and MEC3, will be the Italian Chamber of Commerce and Industry in Australia and the Carlton Italian Festa, with the Patronage of the Italian Ministry of Foreign Affairs.

The objective: transmit to a global public the culture of this fresh, high-quality food that represents the excellence and creativity of thousands of gelato artisans.

Today great enthusiasm at the Ribbon Cutting and the Official Inauguration of the Gelato World Tour Village in Piazza Italia, Argyle Place South. Everybody is excited for the event and after a couple of hours from the opening many people have already tried the amazing gelato flavours in the competition.

“This Gelato World Tour represent a commerce, a cultural exchange and, above all, it really does show Melbourne and Italy increasingly closer together. We really look forward to the all weekend and the start of the Carlton Italian Festa on Sunday as well. We are delighted that Gelato World Tour has made Melbourne its third leg.” Beverley Pinder-Mortimer, Councilor of Melbourne.

“In Italy we create the tools to put everyone in condition to create the gelato. We provide machines, ingredients, a place where you can sell your products too, as Rimini- Fiera. The only thing we can’t provide to people it’s the talent. And there’s no luck of talent here in Australia, talent is also here at the Gelato World Tour. The goal from now on, is having in Australia dozens of gelato artisans that make a perfect gelato. Thank you gelato artisans participating to provide your talent for such a honorable mission” Marco Maria Cerbo, Italian Consul General in Victoria/Australia.

“The expectation are extremely high if you think that both in Rome and Valencia (first and second event’s stages) the production of gelato has been doubled because of the long queues at the gelato artisans’ stands. Every day around 100Kg of gelato have been produced by each gelato artisan. The sweetest challenge in the world will continue in Dubai, Shanghai, Austin, San Paulo and Berlin” Achille Sassoli, director of the Gelato World Tour.

Following is the list of 16 artisans that will compete in Melbourne (chosen by the Event’s President of the Technical Jury, Guy Grossi) and their flavours:

·  Donato Toce and Simone Panetta – Gelato Messina – Flavour: Cremino

·  John Crowl – Cow and the Moon – Flavour: Mandorla Affogato

·  Gianpaolo Grazioli – Giapo – Flavour: Tiramisù

·  Anna Temellini and Domenico Lopresti – Gelatissimo – Flavour: The Italian Immigrant

·  Andrea Scinardo Ratto – Brunetti Gelateria Artigianale – Flavour: Italian Flavour

·  Gino Maniaci and Josephine Colombo – Vulcano Gelato – Flavour: Vulcano

·  Mark Mariotti – 7 Apples Gelato – Flavour: Banana with Dulce de Leche

·  Diana Kontoprias – Frangipani Gelato – Flavour: Pavlova Gelato

·  Tino Tonon – Gelato Amico – Flavour: Pure Sicilian Pistachio

·  Costantino Limoncella – Il Gelato – Flavour: Mascarpone and fig

·  Martino Piccolo – Art of Gelato – Flavour: Rusty Chocolate

·  Voula Makrygiannakis – Cones Ice Cream Hawthorn – Flavour: Pistacchio Crunch

·  Plamen Milanov – Caffè e Gelato Milany – Flavour: Dark Chocolate

·  Dario D’Agostino and Vincenzo Praticò – Za’-Za’s Cucina Italiana – Flavour: Za’-Za’s Revolution

·  Min Chai – N2 Extreme Gelato – Flavour: Deconstructed Kaya Toast

·  George Pompei – Pompei’s – Flavour: White Peach

ON SUNDAY 27TH DO NOT MISS:

At 1.00pm: The Gelato Messina Black Forest Cake Demonstration by Nick Palumbo: watch the experts from Gelato Messina make a very special gelato cake

At 2.00pm: “Love Italy: a genuine celebration of Italian food”; Guy Grossi presents his latest cookbook to the gelato world.

At 3.00pm: Awards Ceremony for “World’s Best Gelato – Australia and New Zealand”.

It is possible to follow the stages of the Gelato World Tour by visiting the website www.gelatoworldtour.com, as well as the pages created in Facebook, Twitter, Instagram and Flickr, already fanned and followed by hundreds of people. Check www.fondazionecarpigiani.it for the photographic contest “Gelato Pixel Passion”.

For more information, pictures and video:

Stella Cassanelli, Communication and Social Media Assistant Carpigiani Group – , +61 455 773 464

Alessandro Piccinini, International Marketing Manager Sigep-Rimini Fiera – , +61 455 773 464

Valentina Righi, Communication and Pr Manager Carpigiani Group –